Common Tea-Cakes

Ingredients

• Two pounds of flour
• half an ounce of German yeast
• half a pint of new milk
• an ounce of butter

Method

1. 1

   Mix about half a pint of warm water with the milk, and add it to the yeast, previously rubbed till smooth with a tea-spoonful of sugar, and a very little cold water, and let it settle for a few minutes.

2. 2

   Rub the butter in the flour, adding a little salt; then pour the milk and yeast through a fine strainer into the middle of the flour, being careful to avoid putting in any sediment; stir it with a wooden slice; cover with a cloth, and set it before the fire; when sufficiently risen, mix, and set it to rise again; when risen, roll out the cakes; lay them on warm flat baking-tins; let them rise quarter of an hour, and then bake them in a hot oven.

As published

This recipe was extracted from Vegetarian cookery (1891) by Martha Brotherton, page 114. The excerpt below is the record exactly as published.

Common Tea-Cakes. Two pounds of flour, half an ounce of Geman yeast, half a pint of new milk, and an ounce of butter. Mix about half a pint of warm water with the milk, and add it to the yeast, previously rubbed till smooth with a tea-spoon- ful of sugar, and a very little cold water, and let it settle for a few minutes. Kub the butter in the flour, adding a little salt ; 200 VEGETAKIAN COOKERY. then pour the milk and yeast through a fine strainer into the middle of the flour, being careful to avoid putting in any sedi- ment ; stir it with a wooden slice ; cover with a cloth, and set it before the fire ; when sufficiently risen, mix, and set it to rise again ; when risen, roll out the cakes ; lay them on wann flat baking-tins ; let them rise quarter of an hour, and then bake them in a hot oven. Currants may be added. No. 611. — Tea-Cakes. Two pounds of browm or white flour, nearly a pint of milk, two ounces of butter, one egg, one tea-spoonful of salt, and half an ounce of German yeast

Cook this with the app: pantry check, scaling, and the assistant.